Start this juicy, versatile shredded beef and have it for dinner tonight.
Sometimes we have kitchen toys we don't know what to do with. Sometimes we don't have the time to use them to their full capacity.
Today, I'm going to share with you an easy way to make shredded beef that has a smokey outer bark —with a gorgeous smoke ring — but remains juicy and tender. Best part of all, it can be started in the morning for dinner that same night.
Time: Approximately 7 hours
2-3 pound chuck roast, thawed
1 onion, sliced
Cuisinart Slow cooker
Wusthof 8-inch slicing knife and fork set
Wusthof chef knife
Bamboo cutting board
Start your pellet smoker per instructions and preheat to 275 degrees. Salt, pepper and garlic powder both sides of the chuck roast. Place on smoker and smoke for 3 hours.
Slice 1 onion into 1/4-inch strips and place in the bottom of a 6-quart slow cooker. Remove chuck roast from smoker and place on top of onions. No need to add water, the roast will continue to render fat and create its own juices.
Cook in the slow cooker for 3 hours on high. After 3 hours, check for tenderness. If it pulls apart easily and to your liking, turn off the cooker and let rest for an hour.
Shred the beef in the slow cooker, mixing the onions, juice and beef together.
Serve over mashed potatoes, rice, noodles or on buns. Makes a lot of beef, so use the leftovers in burritos, tacos or on more mashed potatoes.